Place the rice, quinoa, water and salt in a small saucepan, cover and bring to a boil. Reduce heat to medium low and simmer 50 minutes. Remove from the burner and let sit for 10 minutes. Place the rice and quinoa in a mixing bowl and fluff to cool. When cool enough to touch, add the beans, vegetables, spices and flour. Using hands, mix the the rice thoroughly, almost mashing the beans. Form the rice mixture into 8 or 9 burgers about 3" wide x 1/2" thick. Heat 2 or 3 tablespoons of oil in a large, heavy, cast iron or stainless steel skillet. When hot add the burgers and fry until golden brown. Add a drop or two of shoyu soy sauce to each burger. Flip over and fry until golden brown. Remove and serve on a bed of lettuce (or bun) with sauerkraut and mustard.
Yields: 8 to 9 burgers
6g fat (24% calories from fat),